Selling my homemade bacon

Discussion in 'Roll Call' started by bacon lover, Nov 25, 2013.

  1. bacon lover

    bacon lover Newbie

    Hello everyone,

    Need help, your advices and suggestions about "slicing and packaging" my homemade bacon, because I'm planning to sell it at work.[​IMG]  I have no meat slicer, slicing my bacon with an ordinary knife takes a lot of time.
     
  2. Best advise I can offer is to look on Craigslist and used restaurant equipment auction sites for a commercial slicer.


    I was able to find this 12" Globe slicer for $200.00.  They are out there!

      Also, do you have a vacuum packaging machine ie. foodsaver ?
     
    Last edited: Nov 25, 2013
    Rings Я Us likes this.
  3. eight433

    eight433 Fire Starter

    I bought an older model Globe slicer from craigslist for $125!

    Or sell it in slab form and let the customer slice it themselves?
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    My suggestion would be, if you have no good slicer available, sell it by the slab. Most folks like it that way so they can see it as a slab knowing it home grown. Then they catch on later how much easier it would be pre-sliced....LOL

    If your bacon is pretty I say sell it as a slab. Heck wrap it up in butcher paper and tie it with a string and give 'em the whole days of old mystique.

    My butcher says as long as I buy my bellies from her, she'll slice it and cryo pac it for me for free.
     
  5. [​IMG]
     
  6. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything  ........

     

    Gary

     
  7. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Welcome to the forum.  My advice, get a good lawyer.

    Tom
     
    akdutchguy likes this.
  8. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to SMF!  Sounds like you need to invest in a slicer...

    Red
     
  9. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Risky at best unless you can get them to sign a waiver stating that they won't sue you if they get sick. And when the Health Dept. finds out what you're doing. . .
    Don't mean to put a kink in your plans-but I have to agree with Tom (Mr. T).
     
  10. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Happy smoken.

    David
     
  11. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I know a woman who was selling her bacon at work. She eventually had to quit because demand soon outstripped her ability to deliver.
     
  12. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Lol @ gary s

    You forgot the East Texas weather report.
    I took the liberty to add that for this welcome..

    I found it in your Texas historical weather data for you.
    IMG_20171103_214442.png
     
    Last edited: Nov 3, 2017
  13. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Hey aeroforce100,
    Nice slicer. you have it still? I'm kinda looking around for one like that.. I see your still in here a bit..
    Hope your doing good!
    Johnny B
     
  14. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    So when I make bacon , I put it into the freezer for 3 hours to firm it up and then I slice it. But I have a slicer. It’s the only way to get consistent slicers
     
  15. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    You have a medium size slicer or a bigger commercial size one?
     
  16. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    I have a medium slicer with an 8 inch blade . I have to cut the belly in half to fit it on the slicer..
     
  17. Thanks, Can't forget the weather, 70 right now supposed to be in the mid 80's
    Deer hunters will be sweating and fighting Skeeters
     
  18. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Lol.. I know you unusually use your weather to break the ice greeting someone now.. was just being silly yesterday.. hehe..
     
  19. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Cool.. I see that most are doing that and not worrying about the slices looking like industrial size slices.
    Was just getting an idea here as to what everyone is doing.
    It looks like a big clunky slicer will have to be a used one if I did get the big one. Used under $400 or new at $1,200+ . Or do like most do and get the decent smaller one new for under $200
     

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